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Valentine Courgettes

August 19, 2014 By Sarah Maliphant

Why “Valentine” ? This recipe was inspired by one that Valentine Warner did on “What to eat now” – a seasonal ingredient cooking programme that I particularly enjoyed. Courgettes are one of those veg that go a tad prolific in season – you pick a load for dinner and by morning you could be having the next lot for breakfast. This version of the recipe is quick & easy – great for a veg side dish, a salad for summer buffet, and combines quickly with other veggie dishes too.

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Ingredients (Serves 6)

3 Courgettes
1 lemon
3 cloves of garlic
Salt
2 tbl Olive oil
Handful of fresh basil

First ribbon your courgettes. Ribbon? Grab a potato peeler, hold your courgette flat and make long thin ribbony courgette pieces. If you rotate the courgette you can get a good load of it used up in ribbons, then you’ll probably end up with the central seedy bit left. Chop that up & add it in too, or bung it in some soup.

Ribboning courgettes
Courgette Ribbons

Crush the garlic, juice the lemon. Mix 2 tbl of olive oil, about 3/4 of the lemon juice together and add the crushed garlic cloves.

Add a bit more olive oil to a large frying pan, and cook the courgette ribbons gently until starting to go soft but still holding a little bit of texture.

Take off the heat, sprinkle with salt, pour over your lemony mixture, and shred the basil over the whole lot. Mix everything lightly together, leave for a few minutes and taste – adjust seasoning till you have a good tasty lemony garlicky basily yum. It often needs a little more salt, sometimes a little more lemon.

Valentine Courgettes
Valentine Courgettes

Want a quick veggie meal? Simply heat up some cooked chick peas, boil up some new potatoes or rice, and smother the whole dish with warm valentine courgettes.

Lemony courgette chick peas
Quick veggie meal
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Filed Under: The More to... Cookbook, Vegetable dishes Tagged With: Basil, Courgettes, lemon, Recipe, vegan, Vegetable side dish

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